1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder. 2. Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside. 3. Heat the oil in a wide, heavy pot over a medium flame. 4. Add the onions. 5. Fry, stirring frequently, until the onions turn brown and crisp. 6. Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions. 7. Add this puree to the ground spices in the bowl. 8. -= You have now created your vindaloo paste - You can make this ahead of time and freeze -. 9. Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste. 10. Heat the oil remaining in the pot once again over a medium-high flame. 11. When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned. 12. Now add the ginger-garlic paste to the same pot. 13. Turn down the heat to medium; stir the paste for a few seconds. 14. Add the coriander and turmeric; stir for another few seconds. 15. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil. 16. Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period. 17. Serve with Basmati rice and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
